Allison Weber

This Mezcal Drink Just Won Cocktail of the Year

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We might not even be halfway through 2018, but the cocktail of the year has already been decided. It’s made with mezcal, is a little bit spicy and you can shake it up yourself at home.  

For the first time ever, the San Francisco World Spirits Competition awarded a drink with the title of Cocktail of the Year. The inaugural win went to the Pamplemousse au Poivre, which was created by H. Joseph Ehrmann of SF’s celebrated bar, Elixir. Made with mezcal, grapefruit liqueur, szechuan pepper liqueur, lemon juice and grapefruit bitters, it was judged to be the best of the best by a panel of blind tasters, which included industry experts like Tony Abou-Ganim and writer Jack Robertiello.

The fact that it was made with mezcal (one of the year’s trendiest spirits) was no fluke. The competition asked bartenders to submit only mezcal cocktails to the competition. “Reflecting an exponentially increasing presence of mezcal-based cocktails on menus nationwide, we invited some of the world’s leading professionals to craft an original recipe using Mezcal Banhez, a recipient of 2017 SFWSC Double Gold and Best in Class medals,” Anthony Dias Blue, the competition’s founder, said in a statement.

Along with a medal and $500, Ehrmann also won a placement for his cocktail on menus at bars across the country, such as Libertine Social in Las Vegas and Academia in Austin. But you don’t have to leave your house to try the winning cocktail because you can make it at home with this simple recipe:

Allison Weber

Pamplemousse au Poivre


2 oz mezcal
1 oz Giffard Pamplemousse Rose liqueur
.5 oz Marie Brizard Poivre de Sichuan liqueur
.5 oz lemon juice
1 dash grapefruit bitters

Combine all ingredients in a shaker and shake with ice.
Strain into a coupe.
Garnish rim with grapefruit peel cone filled with pink peppercorns.

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